Crémant brings bubbles and freshness to raclette for much less than Champagne. The appellations to look for, the latest harvests and serving…
Read the articleDry Champagne goes surprisingly well with raclette. Which sweetness level to choose, blanc de blancs or blanc de noirs, non-vintage or vintage,…
Read the articleDry Loire rosés, livelier to our taste than many rosés from the South, go very well with raclette. Which ones to choose,…
Read the articleA well-chosen Provence rosé goes with raclette, especially with the aperitif and the cured meats. Appellations, Bandol rosé, recent vintages and serving…
Read the articleŒil-de-Perdrix, a Pinot Noir rosé that is the emblem of Neuchâtel and is also made in the Valais, goes beautifully with a…
Read the articleSupple and very fruity, Savoie Gamay is the terroir pairing for a Savoie-style raclette. Chautagne, Jongieux, label rules and the recent vintages…
Read the articleFruity Gamay, low tannins, lovely freshness: light Beaujolais is a perfect red for raclette. Which appellations and crus to choose, and the…
Read the articleLow in tannins and fresh, Pinot Noir is the ideal red for raclette. Alsace, Burgundy, the Valais and Dôle: where to find…
Read the articleDry, clean and lightly oaked at most, Sauvignon Blanc from Touraine, Sancerre, Bordeaux or Pays d'Oc cuts through the richness of raclette.…
Read the articleChignin-Bergeron, a pure Roussanne from Savoie, is the full, fragrant white for smoked or peppercorn raclette. The cru, its vintages and how…
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